This salad is fabulous. Easy; no mayo so perfect for an outdoor event and a great way to use up some zucchini. Really pretty if you use yellow and green.
I had 2 medium zucchini I wanted to use & am currently obsessed with making orzo side dishes, so I chose this recipe. I'm glad I did... It was Delish! You hardly knew the zucchini was in there. I used the grating blade on my food processor & after soaking with the salt then hand squeezed the water out. I followed the recipe as written using the feta cheese option... EXCEPT I used extra garlic and more lemon juice than stated. Nice way to use the summer bounty of squash from my garden. Thanks for posting!
I found this recipe searching to use zucchini in a salad for lunch. The basil in my garden was also going crazy. I did change out the orzo and chicken stock for 2 cups of previously cooked quinoa. I am gluten free and already had this in fridge. I used parmasean cheese. It was very tasty. I might consider the red pepper flakes in the future. My boyfriend is not real fond of zuchini and he also thought it was good.
This made for a lovely tasty side dish to our chicken main, I would probably cut the lemn just a little next time though. Thanks for posting!
We really loved this salad! It tasted like it has a lot of oil, cheese, etc., in it, but it really doesn't. I accidentally used twice as much orzo as I was supposed to, but it still was really good. Thanks for a great new way to use up some zukes.
I have made this twice now, the first time using homemade pesto rather than the basil, oil, garlic, oregano mixture, and the second exactly as stated. I have to say that I preferred the first, quicker version to the original. I think either way, it is an ingenious way to hide raw courgette in a salad, and one to remember when the zucchini season is upon us! Thanks for this great idea.
I am not a big zucchini fan but am trying to expand my horizons lately and thought this sounded good. I was right! It is *really* good! I made a few minor changes in quantities, using 6 oz orzo, 3 zucchini (3/4 tsp salt) and 6 oz feta cheese. Also added 3/4 tsp red pepper flakes to give it a bit of 'kick'. Thanks for the recipe Julesong!
This is delicious! i made a few changes: doubled the amount of orzo, used veg broth to keep it vegetarian, and used 1 cup fresh grated parmesan. This would be a great way to get zuchini-haters to try it--the zuchini "disappears" in the basil! I am bringing this to a potluck tonite and I know it will be popular!